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Preparation method of dried bean curd

A production method and technology of dried tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of high labor costs, low juice absorption capacity, and high sewage treatment costs, and achieve the goals of reducing labor costs, avoiding waste water, and saving resources Effect

Inactive Publication Date: 2015-05-06
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of fresh dried tofu on the market is relatively cumbersome. It has to go through multiple steps such as soaking beans, washing beans, refining, burning pulp, pointing pulp, and pressing. The labor cost is high, and a lot of waste water is generated. high, and affect the environment; the prepared dried tofu has poor elasticity, slow taste, and low juice absorption capacity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of dried tofu of the present invention comprises the following steps:

[0023] a. Mix 0.00015 parts by weight of transglutaminase and 6 parts by weight of crushed ice water evenly until there are no particles, and then pour into the chopping machine.

[0024] b. Put 1.2 parts by weight of soybean protein isolate into the above-mentioned crushed ice water, stir evenly in a chopping machine, and the stirring time is 1.5 minutes, so that soybean protein isolate and transglutaminase are stirred evenly, wherein the soybean protein isolate is The protein content is greater than 90%.

[0025] c. After stirring evenly, add 1 part by weight of soybean oil and 0.5 part by weight of modified starch to the material in step b, wherein the modified starch is potato modified starch, which is chopped and mixed in a chopping machine for 1.5 minutes. During the chopping process, the temperature is less than or equal to 10°C, and the chopping machine chops until th...

Embodiment 2

[0033] The preparation method of the dried tofu of the present embodiment is basically the same as that of Example 1, the difference being that the crushed ice water in step a is 5.5 parts by weight, transglutaminase is 0.00014 parts by weight, and the soybean protein isolate in step b is 1 Parts by weight, the soybean oil in step c is 0.8 parts by weight, and the modified starch is 0.4 parts by weight.

[0034] In the step d, the resting temperature is 0°C, and the resting time is 12 hours; in the step e, the enzyme-killing treatment temperature is 80°C, and the time is 48 minutes; the brine temperature in the step g is 100°C, and the brine time is 30 minutes; the step The chopping time in b is 1 minute, and the chopping time in step c is 1 minute. The method for making dried tofu in this embodiment can also achieve the same effect as in Embodiment 1.

Embodiment 3

[0036] The preparation method of the dried tofu of this embodiment is basically the same as that of Example 1, the difference being that the crushed ice water in step a is 7 parts by weight, transglutaminase is 0.00016 parts by weight, and the soybean protein isolate in step b is 1.3 parts by weight. Parts by weight, the soybean oil in step c is 1.2 parts by weight, and the modified starch is 0.6 parts by weight.

[0037] In the step d, the standing temperature is 10°C, and the standing time is 18 hours; in the step e, the enzyme-killing treatment temperature is 90°C, and the time is 42 minutes; the brine temperature in the step g is 95°C, and the brine time is 35 minutes; the step The chopping time in b is 1.5 minutes, and the chopping time in step c is 2 minutes. The method for making dried tofu in this embodiment can also achieve the same effect as in Embodiment 1.

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Abstract

The invention discloses a preparation method of dried bean curd. The preparation method comprises the following steps: (a) mixing transglutaminase and crushed ice water uniformly; (b) putting soybean isolate protein into the crushed ice water and stirring uniformly; (c) after stirring uniformly, adding soybean oil and modified starch into materials in the step (b), and carrying out stirring; (d) putting stirred materials obtained in the step (c) into a disc and standing; (e) after standing, carrying out steaming and enzyme deactivation treatment; (f) after the enzyme deactivation treatment, carrying out slitting and marinating; and (g) after marination, cooling. The preparation method disclosed by the invention has the advantages that the production cost is reduced, the generation of waste water is avoided, a resource is saved and the labor cost in the preparation process is reduced; and simultaneously, the prepared dried bean curd has the characteristics of good juice-absorbing effect and fresh and crispy taste.

Description

technical field [0001] The invention belongs to a method for producing food, in particular to a method for preparing dried tofu. Background technique [0002] At present, the production process of fresh dried tofu on the market is relatively cumbersome. It has to go through multiple steps such as soaking beans, washing beans, refining, burning pulp, pointing pulp, and pressing. The labor cost is high, and a lot of waste water is generated. High, but also affect the environment; the prepared dried tofu has poor elasticity, slow taste, and low juice absorption capacity. Contents of the invention [0003] The object of the present invention is to provide a method for making dried tofu that can solve at least one of the above-mentioned problems. [0004] According to one aspect of the present invention, a kind of preparation method of dried tofu is provided, comprising the following steps: [0005] a. Mix transglutaminase with crushed ice water evenly; [0006] b. Put the s...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓林华梁金锋陆庆方钱红军
Owner SUZHOU JINJI FOODS
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